Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Holidays + Events
  3. Holiday Dishes to Make Three Days Ahead

Holiday Dishes to Make Three Days Ahead

By Food & Wine Updated May 23, 2017
Skip gallery slides
FB Tweet
Chocolate-Malt Stump de Noël
From a pot roast smothered in bacon and onions to linzer cookies with spiced jam, here are holiday dishes to make three days ahead.
Start Slideshow

1 of 15

FB Tweet
Pinterest Email Send Text Message Print

Slow-Braised Osso Buco

HD-fw200701_saffronRisotto.jpg
Go to Recipe

Osso buco translates as “hole in the bone,” referring to the delectable marrow in the center of the veal shank bone. This Lombardian specialty is ideal for entertaining because the flavor of the dish only improves if it’s made in advance.

  • Spectacular Recipes for Christmas Dinner

1 of 15

Advertisement
Advertisement

2 of 15

FB Tweet
Pinterest Email Send Text Message Print

New Year's Day Black-Eyed Peas

New Year's Day Black-Eyed Peas
Go to Recipe

Chef Ryan Hardy, who has childhood memories of black-eyed peas simmering on the front burner (and collards on the back burner), has adapted the recipe over the years; he now serves the hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano.

  • Recipes for New Year's Eve

2 of 15

3 of 15

FB Tweet
Pinterest Email Send Text Message Print

Chestnut Soup with Grappa Cream

Chestnut Soup with Grappa Cream
Go to Recipe

Growing up in Italy’s Marche region, Fabio Trabocchi roasted chestnuts in the fireplace to eat as a snack while playing cards with his family. At culinary school, he first transformed those chestnuts into this luscious soup. Incredibly creamy, it’s best served in small cups as an hors d’oeuvre.

  • More Holiday Inspiration from Fabio Trabocchi

3 of 15

Advertisement

4 of 15

FB Tweet
Pinterest Email Send Text Message Print

Sausage, Apple and Cranberry-Nut-Bread Dressing

Sausage, Apple and Cranberry-Nut-Bread Dressing
Go to Recipe

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.

  • Delicious Recipes for Christmas Dinner

4 of 15

5 of 15

FB Tweet
Pinterest Email Send Text Message Print

Pot Roast Smothered in Bacon and Onions

Pot Roast Smothered in Bacon and Onions
Credit: © Quentin Bacon
Go to Recipe

There seems to be a daunting amount of onions in this Portuguese-inspired dish, but with the bacon they cook down to a wonderful, smoky jam surrounding super tender beef.

  • F&W's Ultimate Holiday Guide

5 of 15

6 of 15

FB Tweet
Pinterest Email Send Text Message Print

Triple-Layer Chocolate Macaroon Cake

Triple-Layer Chocolate Macaroon Cake
Credit: © Anna Williams
Go to Recipe

François Payard layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.

  • Amazing Hanukkah Recipes

6 of 15

Advertisement
Advertisement
Advertisement

7 of 15

FB Tweet
Pinterest Email Send Text Message Print

Curried Cauliflower Soup with Coconut and Chiles

Curried Cauliflower Soup with Coconut and Chiles
Go to Recipe

Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that’s delicious with the warm curry spices and sweet roasted cauliflower.

7 of 15

8 of 15

FB Tweet
Pinterest Email Send Text Message Print

Chicken-Liver-Pâté Toasts

Chicken-Liver-Pâté Toasts
Go to Recipe

“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother, John Adler, slice and toast bread rounds, then top them with whatever ingredients inspire them, like this chicken-liver pâté. John makes it by pureeing sautéed livers with onions, anchovies and Marsala, then blending them with crème fraîche until smooth and creamy.

8 of 15

9 of 15

FB Tweet
Pinterest Email Send Text Message Print

Smoky Tomato-Braised Veal Shoulder with Potatoes

Smoky Tomato-Braised Veal Shoulder with Potatoes
Credit: © Cedric Angeles
Go to Recipe

Humanely raised veal is becoming more widely available at top butcher shops. Butcher-chef Tia Harrison recommends choosing veal shoulder or rump roast, which are more economical than other cuts of veal but still delicious. Harrison likes to braise them; here, canned fire-roasted tomatoes give the dish a smoky flavor.

9 of 15

Advertisement
Advertisement
Advertisement

10 of 15

FB Tweet
Pinterest Email Send Text Message Print

Spiced Chocolate Fondue

Spiced Chocolate Fondue
Credit: © Hans Gissinger
Go to Recipe

Fragrant with cinnamon, clove, cardamom and ginger, this fondue holds up remarkably well at room temperature, which makes it good for parties—especially when it’s served with gingerbread, apples or shortbread for dunking.

  • More Recipes for Christmas Parties

10 of 15

11 of 15

FB Tweet
Pinterest Email Send Text Message Print

Linzer Cookies with Spiced Jam

Linzer Cookies with Spiced Jam
Credit: PHOTO © JOHN KERNICK
Go to Recipe

Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte-inspired cookies at Harvey’s Bakery in Willingboro, New Jersey. He takes his father’s recipe one step further, adding anise and coriander to the raspberry jam that he spreads between the hazelnut cookies (which are spiced with cinnamon and cloves).

  • Ultimate Christmas Cookie Guide

11 of 15

12 of 15

FB Tweet
Pinterest Email Send Text Message Print

Caraway Parker House Rolls

Caraway Parker House Rolls
Credit: © Burcu Avsar
Go to Recipe

The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too.

12 of 15

Advertisement
Advertisement
Advertisement

13 of 15

FB Tweet
Pinterest Email Send Text Message Print

Rum-Mocha Walnut Layer Cake

Rum-Mocha Walnut Layer Cake
Credit: © Dana Gallagher
Go to Recipe
  • Incredible Christmas Desserts

13 of 15

14 of 15

FB Tweet
Pinterest Email Send Text Message Print

Ivor's Pink Applesauce

Ivor's Pink Applesauce
Credit: © Tina Rupp
Go to Recipe

Ivor Simmons, Gail Simmons's father, rarely cooks, but each fall, he cans cinnamon-scented applesauce to eat during the year. Adding a few plums imparts a lovely rosy hue. Serve the applesauce with Gail's mother's latkes.

  • Hanukkah Recipe Guide

14 of 15

15 of 15

FB Tweet
Pinterest Email Send Text Message Print

Chocolate-Malt Stump de Noël

Chocolate-Malt Stump de Noël
Go to Recipe

Matt Lewis and Renato Poliafito worked together to create this stupendous holiday dessert, a twist on the classic, elegant French bûche de Noël (so called because it looks like a log, or b&uirc;che). To make their version, the Bakedduo roll up frosted cake strips to form an enormous round, then set the dessert on its side to look like a huge tree stump. It's much tastier than a traditional bûche, because the layers are made with less egg so they're less spongy. The cake is covered with a dark chocolate frosting; the filling is infused with Baked's signature flavor, malt (both malt powder and crushed malted milk balls).

15 of 15

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 15 Slow-Braised Osso Buco
    2 of 15 New Year's Day Black-Eyed Peas
    3 of 15 Chestnut Soup with Grappa Cream
    4 of 15 Sausage, Apple and Cranberry-Nut-Bread Dressing
    5 of 15 Pot Roast Smothered in Bacon and Onions
    6 of 15 Triple-Layer Chocolate Macaroon Cake
    7 of 15 Curried Cauliflower Soup with Coconut and Chiles
    8 of 15 Chicken-Liver-Pâté Toasts
    9 of 15 Smoky Tomato-Braised Veal Shoulder with Potatoes
    10 of 15 Spiced Chocolate Fondue
    11 of 15 Linzer Cookies with Spiced Jam
    12 of 15 Caraway Parker House Rolls
    13 of 15 Rum-Mocha Walnut Layer Cake
    14 of 15 Ivor's Pink Applesauce
    15 of 15 Chocolate-Malt Stump de Noël

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Holiday Dishes to Make Three Days Ahead
    this link is to an external site that may or may not meet accessibility guidelines.